Classic Aussie Bacon and Egg Pie
A hearty savory pie filled with smoky bacon, eggs, and a creamy sauce encased in buttery shortcrust pastry. This australian-inspired pork ready in about 75 minutes layers chopped bacon rashers, peeled and halved hard-boiled eggs, medium, finely chopped onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 sheets (about 9-inch diameter each) shortcrust pastry sheets
- 8 slices, chopped bacon rashers
- 4 peeled and halved hard-boiled eggs
- 1 medium, finely chopped onion
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 1 1/2 cups whole milk milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp mustard powder
- 1 egg egg wash (egg beaten with 1 tbsp water)
Instructions
- Step 1: Preheat oven to 375°F. In a skillet, melt 2 tbsp butter over medium heat and sauté 1 medium finely chopped onion for 5 minutes until translucent.
- Step 2: Stir in 3 tbsp all-purpose flour and cook for 1 minute while stirring, then slowly whisk in 1 1/2 cups whole milk. Simmer gently for 5 minutes until thickened into a creamy sauce. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp mustard powder.
- Step 3: Stir 8 chopped bacon slices into the sauce and remove from heat.
- Step 4: Line a 9-inch pie dish with one sheet of shortcrust pastry, pressing to fit. Pour half the bacon sauce into the base, then arrange 4 halved hard-boiled eggs evenly on top. Cover eggs with remaining sauce.
- Step 5: Place the second pastry sheet over the filling, trim edges and crimp to seal. Brush the top with egg wash made from 1 beaten egg and 1 tbsp water.
- Step 6: Cut a small slit in the center to vent steam. Bake for 40-45 minutes until pastry is golden and crisp. Let cool for 10 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Aussie Bacon and Egg Pie take to make?
Total time is about 75 minutes (25 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Classic Aussie Bacon and Egg Pie?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Classic Aussie Bacon and Egg Pie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Aussie Bacon and Egg Pie for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Aussie Bacon and Egg Pie?
Australian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
